Thursday, October 6, 2016

I love salmon. Bake with a spice rub or pan fried with a glaze or marinade. For some reason I had not considered poaching it. I’ve recently tried it with some lovely aromatics and it has definitely made me a convert! I use the poached salmon to make a stunning salmon mayonnaise salad, but you can easily consume it by itself, or with rice. It really does make for a delightful salmon salad and because of this I’ll include the proportions below.

What makes this salmon so amazing? Well, for one it is fork tender. And the aromatics I used (lime, ginger, cumin and cardamon) lend a delightfully subtle something that utterly infuses the salmon in a much more complete way than a glaze or spice rub can manage.

1. To a crock pot add 1 1/4 cups water & the mirin. Set slow cooker on high for 30 minutes.
2. Add lime, cumin, cardamom, salt, pepper and salmon. Set on high for another 30 minutes.
Remove from water, rub the excess fat off and serve.